Authentic Italian Veal Parmigiana | Cooking with Zia

My name is Anthony and I'm an Italian living in Canberra, Australia. I love to make a big fat mess in the kitchen! I'm passionate about good food and lots of it.

Today, we bring back Cooking with Zia! You've been loving this series and so I've met up with Zia again to cook a highly requested, authentic Italian dish: the Veal Parmigiana...

Try this at home, let me know how you go and how you made it your own.

INGREDIENTS:
- Veal, thinned (800grams)
- Plain Flour (200-300grams)
- Eggplant (1-2)
- Smoked Fior di Latte or Mozzarella
- Passata (800mL)
- Fresh Basil
- Parmigiano Reggiano (Grated)
- Olive Oil

METHOD:
- Cut 1-2cm eggplant slices
- Cut 1-2cm cheese slices from Fior di Latte
- Heat up olive oil on stove
- Lightly coat veal in flour
- Lay meat down in pan
- Flip meat when lightly coloured
- Once cooked, leave meat to rest
- Oil grill pan
- Once hot, add eggplant onto grill pan
- Drizzle oil on top of eggplant
- Flip eggplant once charred and golden
- Salt eggplant once finished
- Add meat onto pan
- Layer with sauce
- Add basil
- Add fior di latte and eggplant on top
- Finish with extra sauce and parmigiano reggiano
- Pour hot water into pan
- Cook on medium heat, covered, for 5 minutes on the stove
- Remove lid and cook for another 2 minutes to reduce liquid
- Serve and garnish with basil

ENJOY!

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